Warm Buckwheat Crêpes with Mixed Berries

Recipe Image

This recipe makes 6 servings
Recipe Nutrition Info Comments 0
Chef's View
Buckwheat flour has a nutty taste that adds flavorful depth to these beautiful crêpes. Use an 8-inch skillet when making this dish.

Ingredients

  • 3 tablespoon flour, buckwheat
  • 2 tablespoon flour, unbleached
  • 1/4 cup(s) milk, fat-free
  • 1 large egg(s)
  • 2 teaspoon oil, canola
  • 1/2 teaspoon sugar substitute
  • 1 pinch cinnamon, ground
  • 1 medium lemon zest
    grated peel (use a pinch of zest)
  • 1 pinch salt
  • 1 1/2 cup(s) berries, frozen
    thawed
  • 6 spray(s) cooking spray
    to lightly coat skillet

Instructions

  • 1

    MAKE-AHEAD: Crêpes can be made up to 3 days ahead and stored, tightly wrapped in one pile, in the refrigerator. Gently reheat in a microwave on low for 15 seconds or in a warm oven.

  • 2

    Purée buckwheat and all-purpose flours, milk, egg, oil, 1 tablespoon plus 1 1/2 teaspoons warm water, sugar substitute, cinnamon, zest, and a pinch of salt in a blender until smooth, about 1 minute. Set aside to rest for 15 minutes.

  • 3

    Meanwhile, place berries in a small saucepan and cook over medium-low heat until gently bubbling and warmed through. Remove from heat and cover pan to keep warm.

  • 4

    Lightly coat the skillet with cooking spray and heat over medium heat. Add 2 tablespoons of the batter, tilting the pan so that batter forms an even, thin layer. Cook until bubbles form and edges begin to brown, about 1 minute. Using a spatula, carefully flip the crepe over and cook until golden on the bottom, about 1 minute.

  • 5

    Transfer crepe, golden side down, to a plate. Repeat with remaining batter, coating the pan with cooking spray after each crêpe. Stack crêpes as you go.

  • 6

    To serve, place 1 crêpe, golden side down, on a plate. Place 2 tablespoons berries in the center and roll up crêpe around berries. Spoon 2 more tablespoons berries and some juices over the top. Repeat with remaining crêpes. Serve warm or at room temperature.

  • Makes 6 servings, 1 crepe per serving.
Nutritional Information Amount Per Serving
  • Calories70
  • Total Fat2.5g
  • Saturated Fat0g
  • Sodium15mg
  • Carbohydrates9g
  • Dietary Fiber2g
  • Protein2g
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